Slap Shot Mesquite Smoked Capon

Serves: 6-8

Ingredients

• 1 6 pound fresh Capon (2.7kg)
• ½ cup olive oil (125 ml)
• ¼ cup fresh lemon juice (60ml)
• ¼ cup fresh orange juice (60ml)
• ¼ cup red wine vinegar (60ml)
• 2-3 tablespoons piri piri or another hot pepper sauce (30-45ml)
• 2 teaspoons paprika (10ml)
• ½ teaspoon ground cumin (2.5ml)
• 2 tablespoons chopped fresh parsley leaves (30ml)
• 2 teaspoons finely chopped fresh ginger (10ml)
• 2 teaspoons chopped fresh thyme stems removed (10ml)
• 1 tablespoon chopped fresh garlic (15ml)
• 6 cups mesquite wood chips (1.5 liter)

Stuffing:

• 2 tablespoons unsalted butter (30ml)
• 2 teaspoons finely chopped garlic (10ml)
• 1 cup fresh corn kernels or canned (250ml)
• 1/2 cup medium diced yellow onion (1/4 inch dice) (125ml)
• ¼ cup red pepper chopped (60ml)
• 2 cups day old corn bread cut into ½ inch cubes (1.3cm) (500ml)
• 2 teaspoons fresh chopped thyme (stems removed) (10ml)
• 1 teaspoon fresh ground black pepper (5ml)
• Salt to taste

Directions

1. Rinse the capon and pat dry.
2. For the marinade place all ingredients in a medium sized bowl and whisk until combined.
3. Remove one cup (250ml) and reserve for basting.
4. Place the capon in a large reseal able plastic bag. Pour the remaining marinade over the chicken. Seal the bag and marinate for 8 hours and up to 12 in the refrigerator.
5. Prepare stuffing. Melt the butter in a large skillet set over medium heat. Add the chopped onions and garlic and sauté until translucent in color. Add the peppers, corn and fresh thyme leaves.
6. Cook this while stirring frequently for 3 minutes or until fragrant then remove from heat and season to taste with salt and pepper.
7. Add the chopped corn bread and stir gently until all flavors are incorporated and then set aside and allow the stuffing to cool.
8. After four hours, remove chicken from marinade. Discard the marinade and season the chicken with salt inside the cavity and outside all over the skin.
9. Preheat barbeque for medium indirect (350F) (176C) cooking and smoking by placing one side of the barbeque on high leaving the other side off.
10. Place a drip pan under the grills of the no heat side.
11. Stuff the cavity with the now cooled cornbread stuffing.
12. Place a long handled stainless steel spoon in the center of the stuffing. This is done to ensure the stuffing is fully cooked by acting as a heat conductor.
13. Truss the Capon.
14. Make 2 smoke pouches by mixing 2 cups (500ml) of the drained soaked wood chips with one cup (250ml) of the dry. Place in a large sheet of foil and wrap. Using the tines of fork poke all over to allow airflow. Repeat with remaining chips.
15. Place one smoke pouch directly over the heat on top of the burner or coals and reserve the second pouch for later. Close the lid wait for smoke. Once the barbeque is smoking adjust heat.
16. Place the chicken on the no heat side over the drip pan and cook for 30 minutes. Change the smoke pouch, baste the chicken with reserved marinade and continue to cook for appropriate length of time (approximately 16 minutes per pound/30 minutes per kilogram). To test the doneness of the meat insert an instant read thermometer into the thickest part of the thigh away from the bone. It should read 165F-170 (74-76 C).
17. Remove the chicken from the grill and tent it with a large piece of foil. Allow the meat to rest for 15 minutes. Once rested remove the stuffing and place in a bowl. Carve the Capon into desired portions.